Avocados

A few weeks ago, I realised that avocados with the blacker, gnarlier skin are soft and squidgy, whereas those with the greener, smoother skin are firmer. The former are good for dips and the latter are good for slicing. I’d thought it was all about ripeness until that realisation.

Despite my newfound avocado knowledge, I yet again bought the wrong kind for guacamole. This time, however, instead of trying to argue with it, I went with the flow and diced it, making more of a salsa than a dip. Whatever it was, it was great in our soft tacos :)